Gluten-Free, Dairy-Free Holiday Sugar Cookie Recipe

Holiday Sugar Cookie Recipe

Gluten-Free , Dairy-Free, Soy-Free, Nut-Free, Corn-Free

An easy recipe for gluten and dairy-free sugar cookies. Substitute butter for shortening if you prefer. For simple decoration, you can use egg white before baking to stick glitter or sprinkles to the cookie’s surface.

Ingredients

1 cup Sugar (210 g)

1 cup Palm Shortening [or Unsalted Butter if you prefer] (226 g)

1 Egg

1 1/2 tsp. Vanilla

1/2 tsp. Salt (you may want to reduce to 1/4 tsp. Salt if you use Butter instead of Shortening)

1/4 tsp. Cinnamon

1 cup Sweet Rice Flour (159 g)

2/3 cup + 2 tsp. Potato Starch (136 g)

1/2 cup Tapioca Flour (28 g)

1 tsp. Xanthan Gum

Egg white and sprinkles/glitter (for decorating)

Let’s Get Baking

In a large bowl, cream Shortening (or Butter) and Sugar on medium speed about one minute until combined. Scrape bowl if necessary.

Cut out with cookie cutters and gently place on baking sheet. Make sure there is space in between cookies.

Continue to reform and roll out dough until you cut all cookies.

If you want to decorate, brush on egg white and then sprinkle with glitter/sprinkles before baking.

Bake 10-12 minutes. Remove from oven when slightly browned. Let cookies cool five minutes on cookie sheet before transferring to a cooling rack. If decorating with frosting, cool completely before starting.

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